Ingredients:

  • 1/2 cup (120 ml) olive oil
  • 1/4 cup (15 g) fresh rosemary, chopped
  • 1/4 cup (15 g) fresh thyme, chopped
  • 1/4 cup (15 g) fresh parsley, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon (5 g) red pepper flakes
  • 2-2.5 lbs (900-1135 g) Tomahawk steak, bone-in
  • 2 teaspoons (10 g) coarse sea salt
  • 1 teaspoon (5 g) freshly cracked black pepper

Instructions:

  1. Combine olive oil, rosemary, thyme, parsley, garlic, and red pepper flakes in a bowl. Mix well until blended.
  2. Season the Tomahawk steak generously with salt and pepper on both sides. Place the steak in a resealable bag or shallow dish; pour the herb infusion over the steak. Seal or cover, then refrigerate for at least 30 minutes.
  3. Preheat the grill to high heat (450-500°F / 232-260°C).
  4. Remove the steak from the marinade and let it come to room temperature for about 15-20 minutes. Place the steak on the grill; sear one side for 5-7 minutes.
  5. Flip the steak, reduce heat to medium, and continue grilling for approximately 15-25 minutes. Use a meat thermometer to check for an internal temperature of 130°F (54°C) for medium-rare.
  6. Remove the steak from the grill and let it rest for 10-15 minutes. Slice against the grain and serve with any remaining herb infusion for basting.